Quality of Pork Cooked by Stir-Fry and Two Microwave Procedures

Abstract

Two microwave procedures were compared with traditional stir-fry cooking for pork tenderloin. The microwave/heat resistant glass-plate method achieved a 26% energy saving, and the stir-fry method provided a 51% energy saving as compared to the microwave/browning utensil procedure. The meat cooked by the three methods did not differ in the sensory attributes of flavor, juiciness, color intensity or color uniformity. The meat cooked by the two microwave methods was less intense in aroma and less tender than the stir-fried pork, but the magnitude of difference between the means was small. Moisture, fat content, thiamin and riboflavin retention of the meat were not significantly different among the three cooking methods.